In this video I compare two sourdough bulk fermentations, one loaf is fermented to increase by 50% of its original volume and the other by 100%. This is the first time I was able to test the new fermentation chamber which worked really well. Being able to hold a constant temperature is a huge help, especially useful when summer hits! I'll release a full breakdown of the fermentation chamber in the next couple of weeks.
DON'T MISS: MY VISION FOR THE UNCHAINED COACHING COMMUNITY: [ Ссылка ]
Risdon & Risdon Apron:
5% discount code - Explore22
[ Ссылка ]
Sourdough calculator version 2 is on its way! Click below to get access to version 1 and be notified when version 2 is finished. I'll also keep you updated on the development of the fermentation calculator!
Click below for the Sourdough recipe calculator:
[ Ссылка ]
Read the blog:
[ Ссылка ]
Equipment:
WIRE MONKEY LAMES: 10% DISCOUNT WITH THIS LINK
[ Ссылка ]
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
[ Ссылка ]
Bread basket: [ Ссылка ]
Bench scraper / dough cutter: [ Ссылка ]
Dough scales: [ Ссылка ]
Precision scales: [ Ссылка ]
Bread tins: [ Ссылка ]
Challenger bread pan: [ Ссылка ]
As an Amazon Associate I earn from qualifying purchases.
Chapters
0:00 What's going on
0:40 Mixing the dough
1:30 Kneading the dough
2:30 Divide for bulk ferment
3:10 Shape 50% dough
4:05 Shape 100% dough
4:55 Bake
5:45 Comparing the loaves
#bulk fermentation
